Well hello there! I’m not really sure how a new year is on its way already, but I’ll welcome it with open arms. I’m hoping 2016 is every bit as great as 2015 was – filled with adventure, travel, photos, good people and good food. I’m sure we’re all raising our glasses to at least one of those gems. Now let’s get to that latter topic.
After one too many days of hefty holiday eats, I’m ready to start 2016 out on a light and refreshing foot. Are you with me?
I consider 99% of the recipes that go on my blog to be healthy. But I’ve rounded up a few that I particularly seek out when I’m looking for a truly nourishing cleanse for my body. These are recipes filled with whole foods. Bright ingredients. Produce. Fiber. And definitely not a lack of flavor. Let’s be clear, this is not akin or meant to be akin to a juice cleanse. This is meant to be a guide for wholesome recipes that’ll make you feel both energized and satisfied.
I’m already putting my spoon into that last one on this list. Happy New Year everyone, and cheers to a great year ahead!
When looking for holiday recipes earlier last month, I came across this beautiful butternut adorned recipe from Cookie + Kate. I was seeking a veggie-centered side to bring to Thanksgiving. This one quickly made the cut.
Tossed with festive cranberries and a light, yet savory vinaigrette, this kale salad is the kind of side you want on your celebratory table. Among heavier eats, it continues to shine on its own. Yet, it won’t weigh you down even if it persuades you to go in for seconds.
I offer this up now as a suggestion for the celebrations that remain as we ring out 2015. If you’re in charge of the salad for dinner, why not reach for something new?
Creamy squash. Crunchy pumpkin seeds. Chewy, sweet and sour cranberries. Flaky parm. And a hearty kale leaf at its center.
With so many layers and textures in one bowl, this is a salad destined for discussion.
Those layers also make this salad one that could satisfy you if eaten for dinner on its own. There are those rare days where I crave just a salad in my bowl and nothing else. This particularly applies after one too many hefty holiday meals.
In those instances, a simple spring green medley isn’t going to appease my palette. But this creation would.
If you don’t get around to putting this recipe on your holiday list, save it as a start for 2016. It has all the nourishing elements you need to fulfill any sort of healthy eating oriented goals. You could also throw some chickpeas or salmon on top for an extra oomph if salad-for-dinner makes you nervous.
Have other veggie-centered suggestions for the holidays? Shoot them my way. I’m always looking for ideas!
I love a good banh mi sandwich. And there are plenty of places to get one in Philadelphia. Each, I enjoy for different reasons, and each I’ve taken away elements for designing my own.
The key to a memorable vegetarian version isn’t complicated. You need flavorful tofu — i.e., a marinade before it hits the pan. A sauce or spread to lather the bun. And quality, crusty bread. Pickled veggies are an essential, too, but that can go pretty much unsaid.
I’ve given my best attempt to take all of this and wrap it into my own tofu banh mi recipe. It’s fun and incredibly easy to make your own picked daikon, and I’d recommend giving it a try. Feel free to throw some other veggies into the brine, too, like jalapeños or carrots. Also, be generous with the curry mayo spread on your bread. It’ll add that hint of creaminess that goes so well with the fresh veg.